Masters Programs in Food Sciences
Compare 25 Masters Programs in Food Sciences
There is a professional idiom that describes the nature of Food Science: studying food “from field to fork”. With a Master in Food Sciences, you will indeed study all aspects of food, from harvesting and producing to cooking and consumption.
The field of Food Sciences has developed immensely over the last years, and today, a Master in Food Sciences is a highly interdisciplinary applied science that uses achievements of different fields, such as chemical engineering, microbiology, biochemistry, and many others. This is the reason for a considerable number of sub-disciplines that this field of science includes. Some of the most exciting and advanced sub-disciplines that you can explore with a Master in Food Sciences are food chemistry and analysis, food preservation and packaging, food technology, and many others. All these studies try to raise the quality of food. At the same time they provide information for safety and ways to produce food that meet the requirements of the overpopulated and overstimulated modern world. Food science is not only about cooking; it is also about some hard scientific research, real challenges, and unraveling riddles.
Start looking for your future Master in Food Sciences right away! Don’t hesitate to find out more about the specific Master in Food Sciences programs by clicking on the links below.
25 Results in Food Sciences
AQFood focuses on the production of aquatic food throughout the entire production and food supply chain, linking primary production including aquaculture and wild catch with processing and distribution to the consumers in terms of quality and safety.
The Master of Professional Studies in Dairy Products Technology program trains students with scientific, engineering, food, and agricultural backgrounds for leadership and management roles in the dairy foods manufacturing industry. This innovative, one-year master's degree includes coursework in dairy chemistry, dairy microbiology, plant management, project management, leadership, sustainability, and other areas critical to effective dairy plant management. Through the use of experiential and project-based learning, students will develop the essential knowledge and skills needed to succeed in the international dairy foods industry.
This two-year master provides you with sound knowledge of current and future challenges in food sciences, combining innovation and authenticity, and offering you the opportunity to interact closely with the food industry.
The programme is aimed to educate academically educated specialists and new scientists with creative thought and competence to make decisions for promoting future development of food science and food production in Europe, competitiveness in foreign markets.
The aim of the master’s degree program, professional competencies to be acquired: The aim of the master’s degree program is to train food engineers who know and apply the latest scientific knowledge of the special field, and are also familiar with the various fields of natural and technical sciences.
This master's degree is aimed at graduates in chemistry, biology, pharmacy, veterinary science, food technology, agronomists or any university degree related to the field of food.
Food and agriculture are fields in which major global challenges arise. In 2050, the world’s population is projected to rise to 10 billion people; and they all need to eat. Questions related to the organization and regulation of our agrifood system are inherently political. They include the production, distribution, accessibility, and consumption of food, as well as issues related to public health, sustainability, animal welfare, poverty, science and technology, and trade.
The MSc degree programme meets the clear needs of academia and industry in the post-genomic era. This degree is specifically aimed at giving students in-depth understanding of the structure-function relationship of proteins and the techniques used to produce and characterize them.
Engineered by a pedagogical team of over 80 experts: research professors from a variety of disciplines (agronomy, medicine, veterinary studies, biology, pharmacy, law, economics), and numerous professionals from the same fields, the program benefits from the support of each partner’s research units.
This engineer has the dual specialty Food and Health. This training also highlights the many relationships they have with each other, as in humans.
The degree course of Science in Food Science and Technology aims to provide, on the basis of a solid preparation on the theoretical and scientific aspects acquired in the bachelor's degree in Class L-26, advanced knowledge in the field of technical management of systems and food chains .
The Master degree in Environmental and Food Economics (EFE) is an internationally oriented high-quality programme designed to provide students with both an excellent academic background and a practical attitude. The degree guarantees a promising outlook for a future professional career in today’s challenging fields of the economics of sustainability and of the management of the agri-food system.
Food safety is one of the most interesting and complicated chapters for those who are interested in the study of food, its characteristics, that is, its appearance, its safety and its nutritional value.
The main career opportunities for graduates in Food Science and Nutrition are offered by food companies, dietary and pharmaceutical, by catering companies and hospital catering, public and private bodies in charge of food control, the institutions that deal dell ' power as a function of health effects ...
A member of staff, expert in the chosen field, is directly responsible for guiding and supporting your research programme. Offered full-time and part-time.